Question

processing of butter(within 100 words)​

Answer 1

Answer:

In the churning process the cream is violently agitated to break down the fat globules, causing the fat to coagulate into butter grains, while the fat content of the remaining liquid, the buttermilk, decreases. Thus the cream is split into two fractions: butter grains and buttermilk.

Answer 2

Explanation:

In the churning process the cream is violently agitated to break down the fat globules, causing the fat to coagulate into butter grains, while the fat content of the remaining liquid, the buttermilk, decreases. Thus the cream is split into two fractions: butter grains and buttermilk.

Answer 3

Explanation:

In the churning process the cream is violently agitated to break down the fat globules, causing the fat to coagulate into butter grains, while the fat content of the remaining liquid, the buttermilk, decreases. Thus the cream is split into two fractions: butter grains and buttermilk.